adisease

General Disease Information
BXGD Id	BXGD005921
Disease Name	Systemic amyloidosis
Disease CUI Id	C0268380
MeSH Codes	C18
Disease Class Name	Nutritional and Metabolic Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id
Disease Ontology Class Name
Disorder Network	disorder-protein-compound-food associations

The disease-related target proteins

Proteins

Uniport Id	BXGT Id	Protein Name	Gene	Status	Protein Class
Uniport Id	BXGT Id	Protein name	Gene	Status	Protein class
F7VJQ1	BXGT003310	Alternative prion protein	5621	reviewed
O15553	BXGT004181	Pyrin	4210	reviewed
P01375	BXGT005753	Tumor necrosis factor	7124	reviewed	Signaling
P02647	BXGT005908	Apolipoprotein A-I	335	reviewed
P02649	BXGT005909	Apolipoprotein E	348	reviewed
P02652	BXGT005910	Apolipoprotein A-II	336	reviewed	Transporter
P02671	BXGT005914	Fibrinogen alpha chain	2243	reviewed
P02741	BXGT005936	C-reactive protein	1401	reviewed
P02743	BXGT005937	Serum amyloid P-component	325	reviewed
P02766	BXGT005953	Transthyretin	7276	reviewed	Transporter
P04156	BXGT006156	Major prion protein	5621	reviewed
P05067	BXGT006306	Amyloid-beta precursor protein	351	reviewed	Enzyme modulator
P06396	BXGT006435	Gelsolin	2934	reviewed	Cellular structure
P06727	BXGT006485	Apolipoprotein A-IV	337	reviewed
P22303	BXGT008751	Acetylcholinesterase	43	reviewed	Enzyme
P27797	BXGT009206	Calreticulin	811	reviewed	Calcium-binding protein
P61626	BXGT011382	Lysozyme C	4069	reviewed
P61769	BXGT011383	Beta-2-microglobulin	567	reviewed	Immune response
P19474	BXGT025520	E3 ubiquitin-protein ligase TRIM21	6737	reviewed

The disease-related compounds

Compounds

BXGC Id	Compound Name	Structure	Molecular Weight	Number of targets^{?Number of times compound connecting the disease , higher numbers indicate the compound is more associated with the disease}

The disease-related foods

Foods

BXGF Id	Food Name	Scientific Name	Food Group	Number of compounds in food^{?Number of compounds in food that connecting disease, higher numbers indicate the more compounds in food are more associated with the dusease}